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a silver spatula shown lifting a cheese covered piece of chicken and vegetables out of a black and white casserole dish
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4 from 1 vote

Cheesy Chicken Pesto Squash Bake

Cheesy chicken pesto squash bake lets you enjoy all the favorites of the Italian classic in a lower carb dish you'll love! Featuring tons of flavor from pesto and a blend of spices and cheese, this dish will get everyone to eat their veggies happily!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Casserole, Chicken, Dinner
Cuisine: American
Servings: 4
Calories: 540kcal


  • 2 lbs boneless, skinless chicken breasts trimmed of fat
  • salt & pepper to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 medium zucchini chopped
  • 1 medium yellow squash chopped
  • 1 medium white onion diced
  • 1/2 cup pesto sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese


  • Lightly spray a 9x13" casserole dish with non stick cooking spray.
  • Add the chicken to the dish, and season it liberally with salt & pepper. Sprinkle the garlic powder & smoked paprika evenly out over the chicken.
  • Evenly spread the chopped veggies out over the seasoned chicken.
  • Spoon the pesto sauce out over the veggies in dollops.
  • Sprinkle both cheeses evenly out over the casserole dish.
  • Bake the dish at 375° for 45 minutes, or until the cheese is golden brown, veggies roasted, and the chicken is cooked through.
  • Carefully remove the dish from the oven, and let it rest for 2-3 minutes.
  • Serve & enjoy!


Calories: 540kcal | Carbohydrates: 10g | Protein: 62g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 935mg | Potassium: 1176mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1238IU | Vitamin C: 22mg | Calcium: 373mg | Iron: 2mg